This time of year things can look a little gloomy, it’s about freezing outside, there is nothing blooming or producing fruit. Or is there? This is where citrus comes in, weather it’s a grapefruit, lemon, lime, or kumquat there all delecisious to cook with or to eat right out of the bag. So here’s a nice recipe that takes advantage of this wonderful “bite of the sun“!
Butternut squash-tangerine soup.
For the soup.
-1LB peeled, cubed butternut squash
-2 Tbsp chopped ginger
-2 garlic cloves
-1/4 tsp ground cinnamon and a pinch of saffron
-1/4 Tbsp unsalted butter
-5 cups water
-1 1/2 cup fresh tangerine or orange juice
-1/4 cup dried apircots
-1 Tbsp honey
For the germolata
-1/4 cup chopped fresh parsley
-2 Tbsp chopped pistachios
-1 Tbsp minced tangerine or orange zest
-1/4 cup plain yogurt
Saute squash, ginger, garlic, cinnamon, and saffron for the soup in butter in a large pot over medium-high heat. Cook until squash browns, about 5min, stirring often.
Add water, tangerine juice, apricots, and honey. bring to a boil, reduce heat and simmer covered, until squash is tender, about 40mins. Let the soup stand off heat for 10mins them puree in a blender in batches until smooth. Return to heat until warmed though.
Toss parsley, pistachio, and zest for the gemolata together in a bowl. spoon yogurt on each serving of soup, then garnish with the parsley mixture. Enjoy!